Raspberry Lemon Scones
My favorite thing to enjoy on a quiet afternoon is a cup of tea and a pastry. Specifically, flaky scones, (they can’t be hard or crumbly.) I love delicious scones that are fluffy and buttery, with crisp edges and a melt in your mouth soft texture on the inside.
These bright and fruity Lemon Raspberry Scones are perfect for Spring and would be a lovely addition to your Mother’s Day or Easter brunch spread. They have just a touch of tartness from the lemon, the texture is perfect, and the bursts of juicy raspberries are beyond delicious.
Ingredients needed for Raspberry Lemon Scones:
- Fresh raspberries or frozen raspberries
- Cold butter (unsalted, cut into chunks)
- All purpose flour
- Baking powder
- Baking soda
- Fresh lemon juice
- Lemon Zest
- Buttermilk, Milk or Heavy Cream (you can make buttermilk by mixing milk or cream with lemon juice!)
- Powdered sugar
Supplies needed for Homemade Lemon Raspberry Scones:
- Large mixing bowl
- Pastry Cutter (you can also use your hands)
- Parchment Paper
- Cookie sheet
- Small bowl
- Wire rack
- Wooden Spoon
How to make Scone Dough:
In a large bowl mix the dry ingredients and lemon zest together with a whisk. Add the cold butter chunks to the flour mixture, flattening them and breaking them down into small pieces. (You can also use a pastry blender if you’d prefer.)
In a glass measuring cup combine the milk or cream with the lemon juice and let it sit for 5 minutes (this basically makes buttermilk!) Add in the egg yolk. Pour the milk mixture into the middle of the dry ingredients and use a spatula to gently stir and then use your hands to knead unto a shaggy ball. Turn dough onto a lightly floured surface and form a 6 inch disc. Use a knife, or pizza cutter to divide into 8 equal wedges. Brush tops of the scones with the egg white.
Bake on a prepared baking sheet at 350 for 15-20 minutes or until golden brown and then let sit on a cooling rack for 5-10 minutes before enjoying your fluffy scones.
For a sweet glaze that is also a bit tart, mix some powdered sugar with lemon juice. The tangy lemon flavor will be the perfect addition to these scones!
Can you Freeze Scones?
Yes! And I have a whole post about it here: “Can You Freeze Scones?” All you really need is a freezer bag!
Other favorite scone recipes:
Raspberry Lemon Scones
- 2 cups or 8 oz flour, (whole wheat or all-purpose)
- 2 tablespoons sugar
- 2 teaspoons baking powder
- Juice and zest of 1 lemon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick of unsalted butter, chilled and cut into chunks
- 2/3 cup of fresh raspberries
- 1 egg, separated
- 3/4 cup buttermilk (or you can combine milk and lemon juice!)
- For the glaze:
- 1/4 cup powdered sugar, more if needed
- 1-3 teaspoons lemon juice
Preheat oven to 350F. Prepare a baking sheet with parchment paper or a silicone mat. Set aside.
In a large measuring cup combine milk and lemon juice to make homemade buttermilk if needed. Set aside
In a large bowl, combine the flour, salt, sugar, baking powder, baking soda, and lemon zest. Stir to combine.
Add the butter pieces and use your hands or a pastry blender to break the butter down into small pieces. I like to use my hands and smash each cube until the pieces are pea-sized. Fold in the raspberries.
Add the egg yolk to the buttermilk mixture and stir with a fork to combine. Pour wet ingredients into the dry ingredients and use a spatula to stir until a shaggy dough forms.
Turn dough onto a lightly floured surface and knead gently until the dough feels cohesive without large floury- spots.
Shape dough into a 6-8 inch disk and cut into wedges.
Brush with egg white and bake for 15-20 minutes, or until the edges are golden brown.
Allow scones to cool slightly on a wire rack while you make the glaze, combining the powdered sugar and lemon juice until a smooth glaze forms.
Drizzle the glaze onto the scones and enjoy. Scones are best the day you bake them buy can last in an airtight container for up to 3 days.